Teriyaki tempeh with peanut dip

A plate of food on a table Vegan Party Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:10 mins
  • Easy
  • Makes 16

Make these tasty teriyaki tempeh canapés ahead of a party and rewarm them in the oven when your guests arrive. Serve with our moreish peanut dipping sauce

Nutrient Unit
kcal 87
fat 5g
saturates 2g
carbs 6g
sugars 5g
fibre 1g
protein 4g
salt 0.8g
Easy vegan burgers


  • 200g pack tempeh
  • 1 tbsp olive oil
  • 150ml teriyaki sauce
  • 40g white sesame seeds , toasted

For the peanut dipping sauce

  • 30g peanut butter
  • 100ml coconut milk
  • 1 tsp chilli flakes
  • 1 tsp soy sauce , or tamari
  • 1 lime , ½ juiced, ½ cut into wedges to serve
  • pinch of sugar


  • STEP 1

First, make the dipping sauce. Mix all the ingredients except for the lime wedges, adding a splash of water to loosen if it is too thick. Season and set aside. Can be made up to a day in advance and kept in the fridge.

  • STEP 2
Vegan rainbow spring rolls

Cut the tempeh into 16 slices. Heat the oil in a large frying pan over a medium heat. Fry the slices of tempeh for around 3 mins each side. Add the teriyaki sauce to the pan, and turn the slices to coat them. Let it bubble away for 1-2 mins – you’re looking for the tempeh to be well covered and sticky.

  • STEP 3
Easy chopped salad

Tip the sesame seeds into a cup. Take the sticky slices of tempeh and push a wooden skewer into each (don’t push them down too far). Dip one end of the tempeh into the sesame seeds, then transfer to a serving platter with the dipping sauce in a bowl and the lime wedges on the side.

Vegan pigs in blankets
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